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| Recipe Archives |
| Submitted by: Jackie Rocca June 2002 Ingredients: 3 1/2 C Chicken or Fish stock 12 oz. cream style corn 4 oz. crabmeat salt & pepper 1 tsp light soy sauce 2 Tbsp cornstarch 3 Tbsp water or stock 4 green onions for garnish 2 egg whites, whisked Directions: Bring the stock to a boil in a large pan. Add the corn, crabmeat, seasoning and soy sauce. Allow to simmer for 4-5 minutes. Mix the cornstarch and water or stock and add a spoonful of the hot soup. Return the mixture to the soup and bring back to a boil. Cook until the soup thickens. Whisk the egg whites until soft peaks form. Stir into the hot soup just before serving. Slice the onions thinly on the diagonal and scatter over the top to serve. |
| Crab & Sweetcorn Soup |